Peanut Curry Tofu In Spicy Wonton Cups
Total Time: 16 hrs 15 mins
Preparation Time: 16 hrs
Cook Time: 15 mins
Ingredients
- 1 lb firm tofu, drained and halved lengthwise
- 1 tablespoon vegetable oil, for sauteeing
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons cayenne pepper
- 1 egg
- 1/2 cup water, divided
- extra flour or cornstarch, as needed
- 1/4 cup major grey chutney
- 1/3 cup ricotta cheese
- 1/4 cup roasted peanuts
- 1 tablespoon lime juice
- 2 teaspoons curry powder
- 2 teaspoons vegetable oil
- 1/4 cup green onion, chopped,for garnish
- 1/4 cup roasted peanuts, chopped,for garnish
Recipe
- 1 begin by freezing the tofu: place the tofu in a single layer on a plate and cover tightly with plastic wrap.
- 2 freeze until firm (minimum 1 hour, preferably overnight).
- 3 thaw in the refrigerator until soft, 6-8 hours.
- 4 once thawed, squeeze and/or press the tofu to get rid of excess water.
- 5 crumble or grate into small pieces to achieve the texture of cooked ground meat.
- 6 prepare the wonton dough: in a large bowl, combine the salt and cayenne with the flour.
- 7 in a small bowl, crack the egg, add 1/4 cup water and beat gently.
- 8 make a well in the middle of the flour, add the egg mixture and mix to combine.
- 9 add additional water as needed to make a pliable, but not sticky dough.
- 10 turn the dough out onto a lightly floured board and knead the dough into a ball.
- 11 keep kneading until smooth (several minutes), then place the dough in a large bowl, cover with a damp cloth and let it rest for at least 20 minutes, but preferably for 1 hour.
- 12 prepare the curry base: in the bowl of a food processor, whiz 1/4 cup peanuts with curry powder and vegetable oil.
- 13 turn this mixture out into a large bowl and add the chutney, ricotta and lime juice.
- 14 stir to combine, then cover and set aside.
- 15 prepare the ground tofu for the curry: season the tofu with a pinch of salt and pepper, then saute it in 1 tbsp vegetable oil over high heat for about 5 minutes to cook and brown it lightly.
- 16 add the cooked tofu to the reserved curry base, stir well to combine and allow to cool.
- 17 roll out and cut the wonton wrappers: cut the dough into 2 equal pieces, then cut the pieces in quarters.
- 18 place one of the quarters on a well-floured surface, and roll out with a rolling pin into a 13-by-13 inch square.
- 19 cut the dough into 4 by 4-inch squares, and save the scraps to roll out again at the end.
- 20 as the wrappers are prepared, dust each one with flour or cornstarch, stack them and cover with a cloth.
- 21 repeat until the dough is used up and at least 24 wrappers are created.
- 22 these can be prepped in advance, stacked as noted, wrapped in plastic film and either frozen or kept in the refrigerator for up to 1 week.
- 23 shape and bake the wonton cups: preheat oven to 350 degrees f.
- 24 take 12 wonton wrappers and stack them in 2 piles of 6 wrappers (reserve the remaining 12 wrappers for a 2nd batch or for another use).
- 25 using a sharp knife or a rolling cutter, cut the wrappers in quarters, to yield 48 2-by-2 inch squares.
- 26 spray a mini muffin pan (1 inch muffins) with nonstick cooking spray and mold one wonton square in each muffin cup.
- 27 bake for 5-7 minutes until the wontons are golden.
- 28 remove to a wire rack for cooling and continue making the wonton cups until the squares are used.
- 29 assemble: appetizers can be assembled up to 1 hour before serving.
- 30 spoon a generous 1 tsp of the curried tofu into each wonton cup, sprinkle with chopped peanuts and green onions.
- 31 place wonton cups on a mirrored tray or flat platter and serve.
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